This Chicken And Pesto Pasta Salad is fresh, filling, and ready in minutes. It's tossed with juicy chicken, mozzarella, olives, artichokes, and basil pesto for a flavor-packed lunch or dinner. This salad is gluten-free and perfect for a weeknight meal or an easy lunch.
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
This salad is all about balance. You have savory chicken, creamy mozzarella, crisp veggies, and a big burst of flavor from pesto. Store-bought pesto works fine, but my Homemade Basil Pesto adds something extra with fresh basil, garlic, and high-quality olive oil.
Jump to:
If you're into pesto (and who isn't), there's more to try. My Tortellini with Pesto is a hearty lunch, and my Pistachio Pesto or Mint Pesto brings a rich, nutty twist. You can even spoon pesto over Salmon for a quick weeknight dinner that still feels special.
Ingredients
You will need the following ingredients to make this chicken pesto pasta salad:
Ingredient Notes
- Chicken - I am using a store-bought rotisserie chicken for ease of making this salad. Feel free to use leftover chicken you have made during the week like from the Tuscan Chicken or Middle Eastern Chicken recipes.
- Pesto - You can use store-bought pesto for this recipe. Find one that you love and that gives great flavor. I sometimes swap my basil pesto for my Pistachio Pesto in this recipe for a different take on the pesto! It's still delicious.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Red Onions - When I first developed this recipe, I omitted red onions because my husband wasn't a fan. I now add them back in as they give a nice "bite" to the dish.
- Sun-Dried Tomatoes - I occasionally add these into the pasta. Cut the tomatoes into thin strips. You will need about a half cup.
- Nuts - You can add some chopped walnuts or pecans for crunch.
Substitutions:
- Chicken - Swap out the chicken for white beans or chickpeas to make this dish plant-based.
- Mozzarella - If you want more "tang", swap out the mozzarella for feta cheese.
How To Make Chicken And Pesto Pasta Salad: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Prepare the noodles. Bring a pot of salted water to boil. Add the noodles and cook until they are al dente. Drain and rinse under cold water to stop the cooking process.
Step 2: Prepare the dressing by combining the pesto, olive oil, lemon zest, lemon juice, salt, and pepper. Set aside.
Step 3: In a large mixing bowl, combine the cooked pasta, chicken, tomatoes, cucumber, olives, artichokes, spinach, and mozzarella.
Step 4: Pour the dressing over the pasta salad and toss to combine. Serve.
Recipe Tips
- Let the pasta chill in the refrigerator up to 30 minutes before serving. This allows the flavors to meld together.
- If you are making this salad a day ahead of time, store the salad in the refrigerator without the pesto dressing. Add the pesto just before serving. This will keep the pasta from getting soggy.
Confidence Tip
Make sure to rinse the pasta under cold water once it is al dente to stop the cooking process.
Frequently Asked Questions
While you can use any gluten-free pasta from you find at the grocery store, my favorite, and the one I am using to make this pasta salad is Bionature.
Yes, you can. Make the salad without the pesto sauce and store it in an airtight container in the refrigerator. When you are ready to serve add the pesto and toss to combine.
Other Pasta Recipes
Let me know your thoughts on Chicken And Pesto Pasta Salad by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Chicken And Pesto Pasta Salad (GF)
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
Equipment
- 1 Stockpot
Ingredients
- 2 cups pasta rotini, penne, fusilli, gluten free if preferred
- 1 ½ cups chicken cooked, shredded or chopped, grilled or rotisserie
- ¾ cup cherry tomatoes halved
- ½ cup cucumber diced, Persian or English
- ⅓ cup kalamata olives halved
- ½ cup marinated artichoke hearts chopped
- 1 cup baby spinach
- 1 cup mozzarella pearls or diced mozzarella
Dressing
- ⅓ cup basil pesto
- 1-2 tbps extra virgin olive oil
- 1 lemon zested
- ½ lemon juiced, plus zest from the whole lemon
- salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Cook the gluten-free pasta until just al dente. Drain and rinse under cool water.2 cups pasta
- In a small bowl, whisk together pesto, olive oil, lemon juice, lemon zest, and a pinch of salt and pepper. Thin with 1 tablespoon of warm water if needed for consistency.⅓ cup basil pesto, 1-2 tbps extra virgin olive oil, ½ lemon, salt and pepper
- In a large mixing bowl, combine the cooked pasta, chicken, tomatoes, cucumber, olives, artichokes, spinach, and mozzarella.1 ½ cups chicken, ¾ cup cherry tomatoes, ½ cup cucumber, ⅓ cup kalamata olives, ½ cup marinated artichoke hearts, 1 cup baby spinach, 1 cup mozzarella
- Pour the pesto dressing over the salad and toss to coat. Taste and adjust seasoning as needed.
- Serve immediately at room temperature or refrigerate for 30-60 minutes to chill and meld the flavors.
Gwen Wolken says
A weekly favorite in the summer!